Recommended blends: BBQ, Chili Dust, Congressional Grilling, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha
District Spice blend (see above for recommendations)
Russet potatoes, thinly sliced (Mandolin slicer recommended)
Peanut oil for frying
Soak potato slices in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.
Heat oil in fryer or deep skillet.
Add potato slices to oil, in batches, and fry until brown and crisp. Remove chips using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.
While chips are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste. Serve hot.
(Potato chips made with Memphis BBQ)